Lamb Spaghetti Recipes

Steps:

• Cook Spaghetti as directed to desired firmness. Drain and set aside.
• While noodles are cooking, chop garlic clove, slice Green Pepper and Red Onion, and preheat olive oil enough to cover bottom of a frying pan. Drop half of the garlic into preheated oil, and add your lamb. If all 4 chops cannot be cooked at once, don't worry. Just cook as many as your pan can hold at one time. When chops have been thoroughly browned on both sides, set aside and let set 5 minutes.
• In another pan, cook veggies and remaining garlic lightly with olive oil until tender. Once cooked, remove from heat.
• When Chops have sat, cut into thin slices. Depending on what cut you have cooked, you may have some bones to negotiate. Make sure you have removed all bones and tough fat.
• Lightly grease a large casserole or lasagna pan; preheat oven to 400.
• Spread half the noodles evenly across pan. Then, layer 1/2 your veggies, lamb, tomatoes and olives, and roughly 1/3 of your feta.
• Cover with remaining noodles.
• Cover that with all remaining veggies, lamb and olives and tomatoes, while covering everything with the remaining feta. Lightly stripe with dressing.
• Bake until feta turns golden brown. Likely 11-15 minutes, but varies, so keep an eye on it.
• Once cooked, remove from oven and add more salad dressing, to taste.
• Serve and enjoy!

Steps:

• Preheat oven to 350 degrees F.
• For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
• For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.
• Cook pasta according to package directions; drain.
• To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
• In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.

Steps:

• Bring a large pot of well-salted water to a boil for the spaghetti.
• For the meatballs: In a large bowl, add the lamb, pork, Parmesan, parsley, breadcrumbs, egg, garlic and some salt and pepper. Mix until combined; be sure not to overmix, so the meatballs stay tender. Form into 24 golfball-size balls; place on a large plate, and chill in refrigerator for at least 15 minutes to firm up, so the meatballs don't fall apart when seared.
• For the sauce: Heat a large Dutch oven over medium-high heat. Add olive oil to coat the pan, then add the meatballs. Cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the seared meatballs to a plate. To the same pan, add the garlic and onion; saute until the garlic just begins to brown at the edges. Add the pureed tomatoes, oregano, some salt and pepper, and the meatballs. Reduce the heat to low and simmer until the meatballs are fully cooked, 30 minutes.
• Add the spaghetti to the pot of boiling water, and cook according to package directions. Strain into a colander, then add the cooked pasta to tomato sauce, tossing everything together to coat the noodles. Garnish with freshly grated Parmesan, and serve.

Steps:

• Poke the spaghetti squash using a strong knife and bake in the microwave for 15-20 minutes, depending on size (until temder). Using a fork, separate the squash pulp into strands.
• In a large saucepan brown the meat with onion, celery, and garlic until vegetables are tender. Drain fat.
• Stir in tomato sauce, water, curry powder, ginger, salt, cumin, and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour or until lamb is tender.
• Combine yogurt and flour; add to meat mixture. Cook and stir until bubbly; cook and stir 1 minute more.
• To serve, spoon lamb mixture over squash.

Steps:

• Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
• Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
• Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

Steps:

• In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
• Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened, about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
• As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
• Over medium heat, add the peas and spinach to the sauce and stir until spinach is wilted. Add the cooked pasta, butter and 1/2 cup of the reserved pasta cooking water to the sauce. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
• Divide pasta among bowls. Garnish with more cheese, parsley and black pepper.

Steps:

• In a medium saucepan, heat a little of the olive oil. Add the lamb mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Drain off and discard any excess fat.
• Add the remaining oil, the fennel, garlic, rosemary and some seasoning, then cook for about 8 mins until soft and golden. Pour in the tomatoes, break up with the spoon, then add the olives. Simmer for about 15 mins until thickened.
• While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.